Elements and Performance Criteria
- Take delivery of supplies.
- Check all incoming supplies against specifications, orders and delivery documentation taking into account quantity, size, weight, quality and freshness, according to enterprise procedures and regulatory requirements.
- Identify and record information about the supplier, any temperature checks undertaken, any variations and discrepancies and report them to the appropriate person.
- Inspect supplied items for damage, quality, use-by dates, breakages or discrepancies and record details according to enterprise policy and regulatory requirements.
- Manage excess stock appropriately, according to enterprise policy.
- Store supplies.
- Transport supplies to appropriate storage area promptly, ensuring that stock is protected from loss, contamination, spoilage, temperature abuse and pests according to OHS and food safety procedures.
- Store supplies in appropriate storage area, ensuring compliance with enterprise procedures, food safety program, and regulatory requirements for temperature, ventilation and sanitation.
- Record supply levels accurately and promptly according to enterprise procedures and regulatory requirements.
- Label supplies according to enterprise procedures.
- Rotate and maintain supplies.
- Rotate supplies according to enterprise policy.
- Move and shift supplies according to safety and hygiene requirements.
- Check the quality of supplies and complete reports as required.
- Dispose of damaged or spoiled supplies according to enterprise and regulatory requirements.
- Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
- Identify and report any problems promptly.
- Maintain storage areas in optimum condition, ensuring that they are clean, at required temperature, free from vermin or infestation and free from defects.